Introducing the easiest 4 ingredient gluten-free, dairy-free, egg-free, oil free, refined sugar free and vegan Cinnamon Baked Doughnuts! And you can make them in less than 20 minutes.
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📋 About The Recipe
These Cinnamon Baked Doughnuts are one of the best things I have baked in a long time!
Extremely easy to make using only 4 ingredients. They’re light, fluffy, sweet and absolutely delicious and made in 20 minutes.
And they’re totally allergy friendly so literally everyone can enjoy. No gluten, dairy, eggs, white sugar or oil in sight.
👨🏻🍳 Why Make This Recipe
- Incredibly easy – Literally the easiest doughnuts ever!
- Ready in 20 minutes – And 12 minutes of that is watching them bake.
- Only 4 ingredients – Which you may already have in the cupboards.
- Extremely tasty – Light, fluffy with the perfect sweetness.
- Allergy friendly – Gluten-free, dairy-free, egg-free, oil-free, refined sugar free and suitable for vegans!
🍩 Ingredients
If you haven’t got all the ingredients, here are a few swap suggestions for you.
- Gluten-Free Self Raising Flour – Swap for normal flour if you’re not gluten-free. If you only have plain gluten-free flour then see my FAQ below with how to turn it into self-raising flour.
- Milk – You can use any milk of choice.
- Coconut Sugar – for brown sugar.
🍩 Method
Step 1: Simply add all the ingredients into a bowl and mix until smooth
Step 2: Pour the mix into a doughnut mould and bake at 180C (fan oven) for 12 minutes.
Step 3: Meanwhile make the Cinnamon sugar by mixing coconut sugar and cinnamon in a bowl.
Step 4: Remove the doughnuts from the oven and allow to cool for 5-10 minutes before lightly glazing with milk (this is so the cinnamon sugar sticks).
Step 5: Finally press the doughnuts down into the Cinnamon sugar.
👪 Recipe FAQ’S
Below are some answers to commonly asked questions for these Cinnamon Baked Doughnuts.
You can actually turn any plain gluten-free flour into self raising by adding 2 tsp of baking powder per 200g of plain flour. So in this recipe add 2 tsp of baking powder.
Depends how hungry you are haha!! Well I think they’re best eaten on the day of baking. But they will last a couple days in a sealed container at room temperate (they will go more dense the longer you leave them)
Absolutely! I would go for brown sugar. But I prefer the taste of Coconut sugar (plus keeps these refined sugar free) It is stocked in quite a few supermarkets now or in any health food shop.
I bought my silicone mould set on amazon (link in the top tips below) and they’re fantastic. I find silicone moulds the best as they’re really easy to extract once baked.
💭 Top Tips
- Try to choose a milk that isn’t too thick. I tend to use Provamel almond milk or Rude Heath almond milk. Certain brands like Alpro are fairly thick and may need extra to get the right consistency
- Don’t overfill your doughnut moulds! See the step 2 photo above. Make sure to leave around 3-5mm from the top as they rise.
- Use a Silicone Doughnut Mould (affiliate link) as they’re really easy to take the doughnuts out once baked.
- Fancy a different topping on your doughnuts? How about a chocolate sauce?! Check out my 5 Ingredient Gluten-Free & Vegan Doughnuts.
🥡 Storage
Depends how hungry you are haha!! I honestly don’t think you will be able to stop once you try them!
But I think they’re best eaten on the day of baking. They will last a couple days in a sealed container at room temperate. The longer you store them the denser they get (still taste great though).
Are you ready to try these incredible gluten-free and vegan baked doughnuts?! I am so excited to hear what you think.
Tried this recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Recipe
Gluten-Free Cinnamon Baked Doughnuts
Ingredients
- 200 g gluten-free self raising flour (see FAQ to make plain flour into self raising)
- 250 ml milk (I use almond milk, see expert tips)
- 6 tbsp coconut sugar (see FAQ for swaps)
- 4 tsp cinnamon
Instructions
- Pre-heat the oven to 180C (fan oven)
- To a mixing bowl add 200g gluten-free self raising flour, 250ml milk, 4 tbsp coconut sugar, 2 tsp of cinnamon and mix until a smooth batter forms
- Pour your mix into the doughnut moulds (don't overfill see notes below) and bake in the oven for 12-13 minutes
- Meanwhile in a bowl add 2 tbsp coconut sugar and 2 tsp cinnamon and mix to make your cinnamon sugar
- Remove the doughnuts from the oven and allow to cool for 5-10 minutes
- Now lightly glaze the smooth side of your doughnuts with milk (helps to make the cinnamon sugar stick) and gently press down into the bowl until covered
Notes
- Try to choose a milk that isn’t too thick. I tend to use Provamel almond milk or Rude Heath almond milk. Certain brands like Alpro are fairly thick and may need extra to get the right consistency
- Don’t overfill your doughnut moulds! See the step 2 photo above. Make sure to leave around 5mm from the top as they rise.
- Use a Silicone Doughnut Mould (affiliate link) as they’re really easy to take the doughnuts out once baked.
- Fancy a different topping on your doughnuts? How about a chocolate sauce?! Check out my 5 Ingredient Gluten-Free & Vegan Doughnuts.
